Chop the onion. It doesn't have to be very fine, since chili is all about the texture. Heat a generous amount of olive oil in a wide pot/pan and saute the onions until soft. Add chopped garlic, and then diced pepper (I dice mine very small since my sister doesn't like the texture, but if you do than you can chop it larger). Cook until the pepper softens. Add in the seitan and mash while stirring so it doesn't clump. If you can't find pre-ground seitan, just chop it in the food processor until it reaches the right texture.After the seitan has warmed up and cooked a bit, add the spices. I can't give exact amounts since I do it to taste, but I'd start with 1/2 tsp of cumin, 1 tsp chili, 1 tbsp paprika, as much nutmeg as you can stand grating, and salt and pepper to taste, and work from there. Cook for a minute or two.Add the tomato paste, stir well. Add the beans including the liquids. Once it heats up lower the flame and cook around 15 minutes covered, stirring occasionally (make sure to scrape the bottom). Add water if necessary. Remove from fire and add finely chopped parsley (if you're one of those weird people that like cilantro, feel free to add that too). Taste and fix seasoning if necessary. It keeps well at least two days in the fridge - I assume it can keep for more but we never had enough left to check.

My favourite way to eat it is in a tortia with thick chunks of avocado, as pictured, but it's good rolled with other veggies (try sprouts and lettuce) or over rice, or even just on its own.

You can of course convert this to actual meat instead of seitan - traditionally ground beef is used, but my sister used to swear it tasted best when using half beef and half turkey.